Self-basting cooking apparatus and method

ABSTRACT

A cooking apparatus ( 100 ) includes a housing ( 102 ), a food supporting structure ( 202 ), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube ( 114 ) ends in a plurality of nozzles ( 206 ) spaced from each other and above the food supporting structure. A pump ( 110 ) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube ( 112 ). By periodically activating the pump, a basting liquid is applied to food.

FIELD OF THE INVENTION

The present invention relates generally to cooking apparatus, and inparticular, to a cooking apparatus for automatically basting foodprepared therein.

BACKGROUND OF THE INVENTION

It is well known among good cooks that it is often important toperiodically baste or moisten food during the food preparation process.This is particularly important when barbecuing or using an outdoor grillfor cooking food. Often food cooked with a charcoal or gas grill is dryand undesirable unless the food is periodically moistened during thecooking process. Food grilled in other environments, such asrestaurants, is subject to the same conditions.

It is also well known among good cooks that the liquid used to baste orperiodically moisten food may vary. Some cooks prefer water. Other cooksprefer wine, beer, vinegar, barbecue sauce or another spiced liquid.

Typically the cook manually applies the basting liquid to the food atintervals during the cooking process. This process has obvious drawbacksand inefficiencies, including consuming the cook's time and allowing fora large margin of error in the basting process.

Automatic basting apparatus have been proposed for alleviating theproblems and inefficiencies associated with manually basting food duringthe food preparation process. For example, in U.S. Pat. No. 4,732,137issued to Parsons, an apparatus for dispensing a liquid basting saucethrough an elongated sauce delivery tube is disclosed. The saucedelivery tube has multiple spray nozzles suspended in spacedrelationship along a tube and above a barbecue grill. Connected to oneend of the delivery tube is a pressurized sauce supply bottle, whichcontains the selected basting sauce. A timer controlled injection valveconnects the pressurized sauce supply bottle to the delivery tube sothat activation of the valve by the timer device causes the sauce to beinjected under pressure into the tube and dispensed through the spraynozzles. In addition to disclosing a pressurized sauce supply bottle,Parsons discloses using a supply of compressed air to pull sauce from anon-pressurize bottle.

A major problem with the apparatus disclosed in Parsons is therequirement of a pressurized basting liquid or a source of compressedair to force the basting liquid down a delivery tube. Since the bastingsauce is often prepared by the cook just prior to cooking the food, apressurized supply of the basting sauce is generally not available.Similarly, maintaining a supply of compressed air is often undesirableand impractical.

Therefore, a need exists for a practical, self-basting cooking apparatusthat eliminates the inefficiencies and drawbacks of manual basting andaddresses the shortcomings of known automatic basting apparatus.

SUMMARY OF THE INVENTION

In accordance with one aspect of the present invention, a cookingapparatus includes a housing, a food supporting structure within thehousing, and a heat source below the food supporting structure. Aplurality of nozzles are mounted spaced from each other and above thefood supporting apparatus. A delivery tube is in communication with thenozzles such that a liquid in the delivery tube is transported to thenozzles. A pump is activated to inject a liquid from a supply tube intothe delivery tube. The liquid is preferably stored in a supply containerthat is connected to the supply tube. An electronic control circuitactivates the pump at predefined intervals for a predefined duration.Preferably, a first timer circuit determines the predefined interval anda second timer circuit determines the predefined duration.

In accordance with another aspect of the invention, a method of cookinga food item includes (a) placing the food item on a food supportingstructure; (b) activating a pump to supply a basting liquid from asupply tube to a delivery tube; and (c) supplying the basting liquidfrom the delivery tube to the food item. Preferably, the food supportingstructure is a rotisserie and/or a grill and the supply tube receivesliquid from a supply container containing water, vinegar, wine, beer, orbarbecue sauce.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a self-basting cooking apparatus inaccordance with the present invention.

FIG. 2 is a cross sectional view of the cooking apparatus shown in FIG.1 taken along line 2—2.

FIG. 3 is a cross-sectional view of the cooking apparatus shown in FIG.2 taken along line 3—3.

FIG. 4 is a perspective view of a basting apparatus in accordance withthe present invention shown outside the confines of housing.

FIG. 5 is a schematic of a control circuit for operating theself-basting cooking apparatus in accordance with the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

FIG. 1 shows a self-basting cooking apparatus 100 in accordance with thepresent invention. Cooking apparatus 100 includes a housing 102 thatincludes a door 104. Housing 102 is mounted on a frame 106, whichsupports the housing 102. A control box 108 is mounted to frame 106.Control box 108 houses the electronics used to control the bastingapparatus in accordance with the invention. Mounted on control box 108is a pump 110. Pump 110 is coupled to a supply tube 112 and a deliverytube 114. Supply tube 112 is coupled to a container 116, shown restingon frame 106. Delivery tube 114 is shown entering housing 102.

Housing 102 is provided by any structure suitable for housing andcooking food. For example, housing 102 is a grill. Housing 102 isalternatively constructed from steel, aluminum, iron or any othersuitable material.

Door 104 is used to access the interior of housing 102. Preferably, door104 is hingedly attached to housing 102 and includes a handle for safeaccess.

In a preferred embodiment, cooking apparatus 100 includes a rotisserie.A rotisserie motor housing 118 is shown mounted on housing 102. Wires120 are shown for connecting a rotisserie motor (not shown) to a powersource (not shown), such as a battery or an A.C. outlet.

FIG. 2 is a cross-sectional view of cooking apparatus 100 taken alongline 2—2 of FIG. 1. FIG. 2 shows generally the interior of housing 102.Included within the interior of housing 102 is a heating source 200, afood supporting structure 202 and an apparatus 204 for delivering abasting liquid. Heating source 200 is mounted at a bottom portion ofhousing 102. Spaced above heating source 200 is a food supportingstructure 202. In FIG. 2, food portions 218 are shown resting on foodsupporting structure 202. Spaced above the food supporting structure 202is apparatus 204 for supplying a basting liquid. Apparatus 204 hassupports 208, which suspend the apparatus from a surface of housing 102.

Heating source 200 is shown in FIG. 2 as charcoal briquettes resting ona wire grill 220. Other heating sources are alternatively used,including a fire box, gas heating source or electrical heating source.Food supporting structure 202 is shown in FIG. 2 as a wire grillsupported in the interior of housing 102 in a customary manner. Foodsupporting structure 202 is alternatively, any structure suitable forsupporting food above a heating source. One alternative food supportingstructure is a rotisserie. Rotisserie rod 210 is available for thispurpose.

Delivery tube 114 is in open communication with apparatus 204, such thata liquid in delivery tube 114 travels through apparatus 204. Apparatus204 is preferably piping or tubing that is either connected to or incommunication with delivery tube 114. Apparatus 204 ends in a pluralityof nozzles 206 which disburse a basting liquid 220 onto food portions218 and within the interior of housing 102.

FIG. 3 is a sectional view of cooking apparatus 100 taken along line 3—3shown in FIG. 2. As best seen in FIG. 3, apparatus 100 includes arotisserie rod 210 which extends the width of the interior of housing102. Rotisserie rod 210 is shown in FIG. 3 without any food portionsmounted thereon. In a traditional manner, food may be attached torotisserie rod 210, which is rotated by a motor within rotisserie motorhousing 118. In accordance with the invention, food portions mounted onrotisserie rod 210 are basted with apparatus 204.

FIG. 4 shows the liquid dispensing system outside the confines ofhousing 102. Container 116 holds a basting liquid. Any suitablecontainer may be used. The container is alternatively constructed out ofplastic, metal, glass or any other suitable material for holding aliquid. Supply tube 112 extends at one end into the interior ofcontainer 116, as shown in FIG. 4. At the other end, supply tube 112 isconnected to pump 110 at its inlet connection. Delivery tube 114 isconnected at one end to pump 110 at the outlet connection of pump 110.At a second end, delivery tube 114 is coupled to apparatus 204. In apreferred embodiment, where delivery tube 114 is plastic or rubber,delivery tube 114 fictionally engages a nozzle or protrusion onapparatus 204. Where delivery tube 114 is of more rigid construction,such as pipe, a screwed or threaded connection onto apparatus 204 isused.

In the preferred mode of operation, the electronics and control box 108selectively activate pump 110 to eject a basting liquid out of nozzles206. A basting liquid is stored in container 116. The basting liquid maybe water, vinegar, beer, wine, barbecue sauce or any other liquiddesired. When activated by the electronic control circuit, pump 110draws the basting liquid from container 116 via supply tube 112 andinjects the liquid into delivery tube 114 and out of nozzles 206. Byselectively activating pump 110, a basting liquid is forced throughnozzles 206 and hence onto food portions on any food supportingstructure below.

FIG. 5 shows a control circuit 300 for activating pump 110 in accordancewith the invention. Control circuit 300 includes a first timer circuit302, a second timer circuit 304 and a power circuit 306. First timercircuit 302 determines the time interval between ejection or spraying ofthe basting liquid out of nozzles 206. Second timer circuit 304determines the duration or time interval during which the basting liquidis ejected out of nozzles 206. Power circuit 306 provides power to thecontrol circuit 300 and to a motor M, which activates pump 110. Each ofthe first and second timer circuits 302, 304 include a 555 timer, theoperation of which is known to those of skill in the art.

First timer circuit 302 includes 555 timer U1, which is controlled by anetwork of resistors and capacitors to set a time for switching anoutput OT1. Output OT1 is used by second timer circuit 304 to triggeractivation of pump 110. The network of resistors and capacitorsconsisting of R1, R2, R3 and C1 are connected to the trigger, thresholdand discharge inputs of 555 timer U1 as shown in FIG. 5. These inputscontrol the output of 555 timer U1, which in turn switches transistor Q1to drive output OT1. In the preferred embodiment, resistors R1, R2 andR3 are one megaohm; and R4, R5 and R6 are ten kiloohms. Also, capacitorsC1, C2 and C3 are 220 microfarads, 0.1 microfarads and 22 microfarads,respectively. These values provide a time interval between sprays ofapproximately fifteen minutes. Of course, other resistor values, avariable resistor, or an alternate timer circuit are alternatively usedfor a different time interval.

Second timer circuit 304 includes 555 timer U2, which uses a network ofresistors and capacitors and the output OT1 from first timer circuit 302to energize a relay RL1, which in turn closes contact RL1, providingpower to motor M of pump 110. Output OT1 from first timer circuit 302 isused as the trigger input to 555 timer U2. The threshold and dischargeinputs of 555 timer U2 are connected to a network of resistors andcapacitors as shown. The network of resistors and capacitors consistingof R7, R8 and C4 sets the duration of each spray of nozzles 206. Theseinputs control the output of 555 timer U2, which in turn switchestransistor U2 on and off. In the preferred embodiment, resistors R7, R8and R9 are 47 kiloohms, 33 kiloohms and 10 kiloohms, respectively.Capacitor C4, C5 and C6 are 47 microfarads, 0.01 microfarads and 0.1microfarads, respectively. These values preferably provide a spray fromnozzles 206 of approximately four seconds in duration. Of course, otherresistor values, a variable resistor, or an alternate timer circuit arealternatively used to provide a different duration.

Power circuit 306 includes a battery B and a switch S1, which must beclosed to power control circuit 300. In addition to cutting on the motorusing contact RL1 of the relay, as discussed above, a switch PB1 isprovided to allow manual activation of the motor to spray the bastingliquid from nozzles 206. In a preferred embodiment, capacitor C7 is 10microfarads.

The invention described herein provides automatic basting of food duringthe food preparation process. By use of a timer controlled pump, thenecessity of a pressurized basting liquid is advantageously eliminated.Also, no compressed air is required.

The invention being thus described, it will be evident that the same maybe varied in many ways. Such variations are not to be regarded as adeparture from the spirit and scope of the invention and all suchmodifications are intended to be included within the scope of theclaims.

What is claimed is:
 1. A grill comprising: a housing; a food supportingstructure mounted within the housing; a heat source located below thefood supporting structure; a plurality of nozzles mounted in spacedrelationship to each other above the food supporting structure; adelivery tube connected to the plurality of nozzles such that a bastingliquid in the delivery tube may be transported to the plurality ofnozzles; a pump having a first connection point and a second connectionpoint; a supply tube connected to the first connection point on the pumpand the delivery tube connected to the second connection point on thepump; and an electronic control circuit operably coupled to the pump toactivate the pump to transfer the basting liquid from the firstconnection point to the second connection point, thereby transportingthe basting liquid in the supply tube through the delivery tube to theplurality of nozzles; wherein the electronic control circuit comprises:a first timer circuit for determining an interval of time to activatethe pump; and a second timer circuit for determining a duration of timefor activating the pump; and wherein the pump delivers the bastingliquid at the interval of time for the duration of time.
 2. The grill ofclaim 1, wherein the supply tube is connected to a supply container. 3.The grill of claim 1, wherein the food supporting structure comprisesone of a grill and rotisserie.
 4. The grill of claim 1, wherein thehousing comprises one of a cylindrical and spherical configuration. 5.The grill of claim 1, wherein the interval of time is selectable.
 6. Thegrill of claim 1, wherein the heating source comprises one of charcoaland gas.
 7. The grill of claim 1, wherein the electronic control circuitfurther comprises a manually actuated switch for activating the pump totransfer a substance from the first connection point to the secondconnection point.
 8. The grill of claim 7, wherein the electroniccontrol circuit further comprises a relay that activates the pump at theinterval of time.
 9. A grill comprising: a housing; a food supportingstructure mounted within the housing; a heat source located below thefood supporting structure; at least one nozzle mounted above the foodsupporting structure; a delivery tube connected to the at least onenozzle such that a basting liquid in the delivery tube may betransported to the at least one nozzle; a pump having a first connectionpoint and a second connection point; a supply tube connected to thefirst connection point on the pump and the delivery tube connected tothe second connection point on the pump; and an electronic controlcircuit operably coupled to the pump to activate the pump to transferthe basting liquid from the first connection point to the secondconnection point, thereby transporting the basting liquid in the supplytube through the delivery tube to the at least one nozzle; wherein theelectronic control circuit comprises: a first timer circuit fordetermining an interval of time to activate the pump; and a second timercircuit for determining a duration of time for activating the pump; andwherein the pump delivers the basting liquid at the interval of time forthe duration of time.
 10. A method of cooking a food item on a foodsupporting structure comprising the steps of: A) placing a food item ona food supporting structure; B) heating the food item with a heat sourcelocated below the food supporting structure; C) actuating an electroniccontrol circuit to activate a pump to supply a basting liquid into adelivery tube; and D) supplying the basting liquid to the food item fromthe delivery tube, wherein the basting liquid is dispensed by the pumpat a predetermined interval for a predetermined duration; and whereinthe electronic circuit includes a first timer circuit that determinesthe predetermined interval and a second timer circuit that determinesthe predetermined duration.
 11. The method of claim 10 wherein step Cfurther comprises activating the pump at selectable predeterminedintervals.
 12. The method of claim 10 wherein the food supportingstructure is one of a grill and rotisserie.
 13. The method of claim 11wherein the basting liquid is stored in a supply container and the pumpdraws the basting liquid from the supply container using a supply tube.14. The method of claim 10 wherein the basting liquid is one of water,vinegar, wine, beer and barbecue sauce.